New Potatoes with Three Cheese Fondue
Indulge in the ultimate comfort food with these tender new potatoes smothered in a velvety three-cheese fondue. This recipe combines the buttery richness of Gruyère, the sharp tang of white cheddar, and the salty depth of Parmesan with a hint of dry white wine for a perfectly luscious sauce. The potatoes, boiled to fork-tender perfection with their flavorful skins intact, soak up every bit of the creamy fondue for a decadent side dish or appetizer. Finished off with a sprinkle of fresh parsley for color and a fragrant touch, this dish is easy to prepare yet irresistibly elegant. Perfect for dinner parties or cozy evenings, "New Potatoes with Three Cheese Fondue" is a must-try recipe that elevates classic comfort food to gourmet status.
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Recipe Information
Ingredients
- 2 pounds new potatoes
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Gruyère cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 cup dry white wine
- 1 tablespoon cornstarch
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Wash the new potatoes under cold water to remove any dirt. Leave the skins on for texture and flavor.
Place the potatoes in a large pot and fill with enough water to cover them. Add 1 teaspoon of kosher salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, prepare the fondue. In a small bowl, mix the cornstarch and dry white wine until smooth. This will help thicken the cheese mixture.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Slowly pour in the heavy cream and bring it to a gentle simmer.
Gradually whisk in the shredded Gruyère, white cheddar, and Parmesan cheese, adding a handful at a time. Stir constantly to prevent clumping.
Once the cheese is fully melted and smooth, stir in the wine-cornstarch mixture. Continue to cook for another 2-3 minutes until the fondue thickens slightly. Season with ground black pepper to taste.
Drain the cooked potatoes and transfer them to a serving bowl. Drizzle with the cheese fondue.
Garnish with chopped fresh parsley for a pop of color and flavor.
Serve immediately and enjoy this comforting dish!
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.0 g | 241% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.8 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2471 mg | 190% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4052 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
